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For each serving, put 1/8th of bacon drippings in Pyrex cup and reheat. Mix in 1 TB apple cider vinegar, 2 TB mayo and one chopped had boiled egg. Pour hot dressing over 1/8 of salad and top with 1/8 bacon bits.

Ingredients2 tablespoons butter1 yellow onion, sliced with the grain1/2 head large or 1 small red cabbage, quartered, thinly sliced (core removed)1 tart apple, peeled and grated1 tablespoon brown sugar1/4 cup red wine1/4 cup apple cider vinegar, plus a splash1/4 cup waterSalt and freshly ground pepperDirectionsIn a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.

Yeah, it's a good way to dispose of zucchini when feeding people who don't like it.

It's got too much sugar for me, but... my theory about junk food is... if I make it, it has fruit or veggies in it. Which beats the crap they'd buy at the convenience store if I didn't make some at home.